Julienne zucchini, carrots and red capsicum into long thin strips. Heat 1 tbsp oil in a large fry pan over gentle heat and cook vegetables, stirring, for 3-4 minutes until wilted slightly but still crisp. Peel shallots and finely slice the white parts, reserving the green parts for serving. Add sliced shallots and garlic to fry pan and stir for one minute. Remove vegetables to a large bowl.

Prepare noodles according to packet instructions then combine with vegetables. Beat eggs in a small bowl with soy sauce, sesame oil and coriander. Pour over vegetables and stir well.

Wipe out fry pan with a paper towel and reheat over a medium flame. Add half the remaining oil. Cook noodle mix in batches in 1/4 cup servings for 2-3 minutes on each side, being careful not to burn. Add more oil as required.

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